Trim asparagus and discard the woody thick ends. Then cut into 1-inch pieces, if the asparagus is thick, slice it vertically down the middle to make thinner segments.
Preheat a medium skillet over medium heat. Dry roast gram flour for 5 minutes, breaking any lumps and stirring frequently. Take out the roasted flour and reserve.
Wipe the skillet with a dry towel and heat oil over medium heat. Add carom seeds, garlic, and hing and saute for 30 seconds to one minute or until aromatic.
Add the asparagus, salt, and green chili. Mix well and cook covered for 5 to 10 minutes on medium heat until the asparagus starts to get tender. Do not overcook as you want to have a crunchy bite.
Add cumin, coriander powder, and mix well. Sprinkle gram flour 1 tablespoon at a time, mixing well between each addition. Cook covered for 2 more minutes. Turn the heat off. Sprinkle garam masala, add a squeeze fresh lemon juice over the top and garnish with cilantro.
How to select good fresh asparagus - Choose bunches that are vibrant green with firm, straight stalks. In this recipe, I have used the thin spears but the thick ones are equally good too.
How to store asparagus until ready to use Here are 2 ways to keep asparagus at its best, similar to how you would store fresh herbs. But it is preferable to use it soon after buying. Wait to wash spears until ready to use.
Trim an inch off of the woody stem bottom and store upright in a jar with enough cool water to cover the ends. Cover the bunch loosely with a plastic bag or plastic wrap.
Trim approximately an inch off of the ends of the stalks and wrap the bottoms in a damp paper towel. Then wrap the bunch loosely in a plastic bag or plastic wrap.
How to prep asparagus - To remove the woody end of the asparagus stalk: grasp each end of the stalk and gently bend until the bottom snaps. Use this trimmed asparagus spear as your guide to line up with the rest of the stalks and cut to the same length. Or simply trim approximately an inch off of the bottom.